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Trumix.com : Podcast : Food : Cooking

The Free Culinary School Podcast

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Language: English
Category: Food / Cooking
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The Free Culinary School podcast teaches you how to cook like a professional chef. Hosted by Jacob Burton, a chef in the fine dining industry, this podcast starts you out with the most basic cooking skills and techniques that you need to make great food. Once you have mastered the culinary basics, it will progress you forward into more advanced techniques and training.


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How To Make A Baguette
After a couple weeks of testing different techniques and methods for recreating a steam injected baguette crust in a home oven, I think I finally came across a great method that’s easy and reliable. This video will take you through the baguette making process from start to finish, with a couple of tips and tricks [...]...

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[ Fri, 06 Nov 2009 13:38:07 +0000 ]


FCS Episode 21| Mixing, Shaping, and Baking Sourdough Bread (Video)
Here is a two part video that will take you through the process of mixing, shaping and baking sourdough bread using a Poolish starter. For More Information: The Recipe Shown In This Video FCS Episode 20| How To Make Sourdough Bread The FCS Sourdough Resource Guide (Http://FreeCulinarySchool.com/sourdough) Share and Enjoy: © Jacob Burton for Free Culinary School.com, 2009. | Permalink | No comment [...]...

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[ Tue, 13 Oct 2009 08:27:19 +0000 ]


FCS Episode 20| How To Make Sourdough Bread
In this episode of The Free Culinary School Podcast, you will learn how to make your sourdough bread from start to finish, including mixing, forming, proofing and baking....

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[ Tue, 13 Oct 2009 08:24:22 +0000 ]


FCS Episode 19| Sourdough Q&A
In this episode of the Free Culinary School Podcast, your questions about sourdough starters, bread and technique are answered. Stay tuned for a text version of the sourdough FAQ, which will be posted in the next couple of days. If you have anymore questions regarding sourdough, please feel free to ask them in the comment section [...]...

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[ Tue, 06 Oct 2009 20:37:23 +0000 ]


FCS Episode 18| Sourdough Starters and Pre-Ferments
In this episode, we kick off our baking and pastry series with a podcast on Sourdough Starters and Pre-Ferments. If you've ever wanted to make your own artisan bread, then this episode will lay the foundation to help you achieve that goal....

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[ Tue, 22 Sep 2009 07:26:00 +0000 ]


Melon-Mint Gazpacho
Here’s a video I did to promote our new Summer Menu at the restaurant. The Fredrick’s website is still somewhat under construction, but stay tuned for more info. I also plan on releasing these videos in a separate stream in iTunes. © Jacob for Free Culinary School.com, 2009. | Permalink | 4 comments | Add to del.icio.us Post tags: Feed enhanced [...]...

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[ Tue, 16 Jun 2009 17:43:51 +0000 ]


FCS Episode 17| Canapes
In this Episode of The Free Culinary School Podcast, we finish our Basic Garde Manger Course with a lesson on Canapes. Canapes are those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings. Books Referenced Hors d’Oeuvres At Home With The Culinary Institute Of America Listen to this episode by clicking the “Play [...]...

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[ Mon, 01 Jun 2009 22:27:35 +0000 ]


How To Properly Prep Asparagus + Sauteed Recipe
Here is a quick video on how to properly prep asparagus; plus a quick recipe for sauteed asparagus with caramelized onions. Quick note: The chicken shown in this video was simply seasoned with salt and fresh cracked black pepper and roasted in a 375 degree F oven for an hour and ten minutes. The oven is [...]...

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[ Mon, 04 May 2009 09:41:31 +0000 ]


FCS Episode 16| Composed Salads
In this episode of The Free Culinary School Podcast we talk about composed salads and how they differ from a standard tossed salad. We also go over how to plan for a composed salad, and the different components used. Videos Mentioned In This Podcast Composed Salad Video - Butter Lettuce Plating Video Part One Plating Video Part Two Books Referenced The [...]...

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[ Mon, 27 Apr 2009 06:41:44 +0000 ]


Composed Salad Video
Here’s a quick video that I did to illustrate the concept of a composed salad. It’s meant as an add on to FCS Episode 16| Composed Salads. PS: Don’t adjust you computer screens…the video seems to drop off at the end, but trust me, its the full video. I started to stutter and stammer like an [...]...

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[ Mon, 27 Apr 2009 06:39:09 +0000 ]


Plating Sauces and Garnishes Part 2
Here is part 2 of the Plating Sauces and Garnishes Video. If you missed part one, you can find it here. As I promised viewer SpinBlue, at the bottom of this video is a list of the garnishes used. List of Garnishes Used: Truffled Tomato Confit Red Beat Emulsion Sriracha Sauce Shiso Pesto Gold Beat Vierge Pickled Ginger Cream Basil-Pine Nut Pesto Hawaiian Black [...]...

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[ Tue, 07 Apr 2009 14:00:17 +0000 ]


Plating Sauces and Garnishes| Part 1 of 2
How do I successfully plate a sauce? I’ve read your blog on making a sauce, but I’ve had the hardest time plating it. Whenever I tend to do it- it comes out looking like a kid playing with paint. Is there a specific technique or tool? And could you do a lesson on plating techniques. Thanks, ~William [...]...

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[ Mon, 06 Apr 2009 19:44:56 +0000 ]


Plating Sauces and Garnishes| Part 1 of 2
How do I successfully plate a sauce? I’ve read your blog on making a sauce, but I’ve had the hardest time plating it. Whenever I tend to do it- it comes out looking like a kid playing with paint. Is there a specific technique or tool? And could you do a lesson on plating techniques. Thanks, ~William [...]...

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[ Mon, 06 Apr 2009 19:44:56 +0000 ]


FCS Episode 15| Classical Salads and Creamy Dressings
In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such [...]...

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[ Mon, 23 Mar 2009 13:47:24 +0000 ]


FCS Episode 15| Classical Salads and Creamy Dressings
In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Ceasar, Cobb and Louis. In the Discussion Segment you will learn: How to make an emulsified creamy dressing. How to make classical creamy dressings such [...]...

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[ Mon, 23 Mar 2009 13:47:24 +0000 ]


FCS Episode 14| Salad Greens and Vinaigrettes
In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the [...]SHARETHIS.addEntry({ title: "FCS Episode 14| Salad Greens and Vinaigrettes", url: "http://freeculinaryschool.com/fcs-episode-14-salad-greens-and-vinaigret...

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[ Wed, 28 Jan 2009 08:35:22 +0000 ]


FCS Episode 14| Salad Greens and Vinaigrettes
In this episode of the Free Culinary School Podcast, we start or next series with a 4 episode basic course on Garde Manger, which is also know as the “pantry” or “cold kitchen.” Traditionally, Garde Manger is the first station that every cook will work when just starting out in a professional kitchen, and the [...]SHARETHIS.addEntry({ title: "FCS Episode 14| Salad Greens and Vinaigrettes", url: "http://freeculinaryschool.com/fcs-episode-14-salad-greens-and-vinaigret...

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[ Wed, 28 Jan 2009 08:35:22 +0000 ]


FCS Episode 13| Listener Questions Answered!
In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for [...]SHARETHIS.addEntry({ title: "FCS Episode 13| Listener Questions Answered!", url: "http://freeculinaryschool.com/fcs-episode-13-listener-questions-answered/" });...

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[ Tue, 06 Jan 2009 00:44:58 +0000 ]


FCS Episode 13| Listener Questions Answered!
In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for [...]SHARETHIS.addEntry({ title: "FCS Episode 13| Listener Questions Answered!", url: "http://freeculinaryschool.com/fcs-episode-13-listener-questions-answered/" });...

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[ Tue, 06 Jan 2009 00:44:58 +0000 ]


FCS Episode 12| Sauce Espagnole: Mother Sauce Series Part Five
In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if [...]SHARETHIS.addEntry({ title: "FCS Episode 12| Sauce Espagnole: Mother Sauce Series Part Five", url: "http://freeculinaryschool.com/fcs-episode-12-sauce-espagnole...

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[ Tue, 18 Nov 2008 22:10:19 +0000 ]


FCS Episode 12| Sauce Espagnole: Mother Sauce Series Part Five
In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, if [...]SHARETHIS.addEntry({ title: "FCS Episode 12| Sauce Espagnole: Mother Sauce Series Part Five", url: "http://freeculinaryschool.com/fcs-episode-12-sauce-espagnole...

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[ Tue, 18 Nov 2008 22:10:19 +0000 ]


FCS Episode 11| Tomato Sauce: Mother Sauce Series Part Four
In this Episode of the Free Culinary School Podcast, we continue with part 4 in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our 3 part series on thickening agents, and in the culinary quick tip, I teach you how [...]SHARETHIS.addEntry({ title: "FCS Episode 11| Tomato Sauce: Mother Sauce Series Part Four", url: "http://freeculinaryschool.com/fcs-episode-11-tomato-sauce-part-4-in-the-french-mother-sauc...

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[ Mon, 03 Nov 2008 23:43:45 +0000 ]


Crazy Canadians and Kitchen Safety
Wow! Thanks to my good friend FishingChef for giving me a heads up on this YouTube video. This just shows how dangerous a kitchen can be, especially when employing less than intelligent people. My only question is, am I a bad person because I was literally rolling on the ground laughing when I saw this? [...]SHARETHIS.addEntry({ title: "Crazy Canadians and Kitchen Safety", url: "http://freeculinaryschool.com/crazy-canadians-and-kitchen-safety/" });...

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[ Thu, 30 Oct 2008 19:52:56 +0000 ]


FCS Episode 10| Bechamel: Part Three in the Mother Sauce Series
The Free Culinary School Podcast turns double digits! In this episode, we continue our five part series on the Mother Sauces with part three; Bechamel and it’s derivatives. In this Episode: How To Make Bechamel and It’s Derivatives Including Mornay, Mustard Sauce and Cream Sauce We Continue our three part series on thickening agents for sauces and [...]SHARETHIS.addEntry({ title: "FCS Episode 10| Bechamel: Part Three in the Mother Sauce Series", url: "http://freeculinaryschool...

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[ Thu, 23 Oct 2008 21:48:11 +0000 ]


FCS Episode 9| Sauce Veloute: Mother Sauce Series Part Two
In this episode of The Free Culinary School Podcast, we continue part two in our five part series on the mother sauces. In this episode we talk about how to make Veloute, and it’s secondary sauces; Sauce Supreme, Sauce Allemande, and Sauce Vin Blanc (white wine sauce). Also, in the discussion segment, we start a three [...]SHARETHIS.addEntry({ title: "FCS Episode 9| Sauce Veloute: Mother Sauce Series Part Two", url: "http://freeculinaryschool.com/fcs-episode-9-sauce-veloute-mother-sau...

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[ Fri, 17 Oct 2008 05:10:59 +0000 ]


FCS Episode 8| Hollandaise Sauce - Part One of The Mother Sauce Series
In this episode of The Free Culinary School Podcast we start part one in our five part series on the classical French Mother Sauces. A well made sauce will make or break a great restaurant, and will turn the home cook into a culinary god. The Five Mother Sauces are the basis to a huge percentage [...]SHARETHIS.addEntry({ title: "FCS Episode 8| Hollandaise Sauce - Part One of The Mother Sauce Series", url: "http://freeculinaryschool.com/fcs-episode-8-hollandaise-sauce-part-1-of-the-mother-sa...

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[ Sat, 11 Oct 2008 07:32:33 +0000 ]


FCS Episode 7| Frying, Confit and Deep Fat Poaching
In this episode of The Free Culinary School Podcast, we finish the final segment of our three part series on basic hot side cooking technique. In This Episode Discussion Segment - I answer Dino’s question about Olive Oil being used as a go to cooking oil. Technique Segment - We discuss the Basics of Frying, Confit and Deep [...]SHARETHIS.addEntry({ title: "FCS Episode 7| Frying, Confit and Deep Fat Poaching", url: "http://freeculinaryschool.com/fcs-episode-7-frying-confit-and-deep-...

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[ Wed, 17 Sep 2008 21:41:13 +0000 ]


FCS Episode 6| Braising, Poaching & Roasting
In this episode of The Free Culinary School Podcast we continue with part two in our three part series on basic hot side cooking technique. On today’s menu; how to braise, poach and roast. Also in this episode, I answer Scott’s question on what it takes to become a professional chef and if culinary school is [...]SHARETHIS.addEntry({ title: "FCS Episode 6| Braising, Poaching & Roasting", url: "http://freeculinaryschool.com/fcs-episode-6-braising-poaching-roasting/" });...

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[ Thu, 21 Aug 2008 09:34:30 +0000 ]


FCS Episode 5| Sauteeing, Searing and Pan Roasting
In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting). In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes [...]SHARETHIS.addEntry({ title: "FCS Episode 5| Sauteeing, Searing and Pan Roasting", url: "http://freeculinaryschool.com/fcs-episode-5-sauteeing-searing-and-p...

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[ Fri, 25 Jul 2008 02:16:06 +0000 ]


FCS Episode 4| Basic Starches - Risotto, Polenta and Mashed Potatoes
In this episode of The Free Culinary School Podcast we go over three basic starches that every chef must master: Risotto, Polenta and Mashed Potatoes. If you can master these three starches, then you will be opening up endless possibilities for putting together a finished dish. In this episode you learn the basics of mastering these [...]SHARETHIS.addEntry({ title: "FCS Episode 4| Basic Starches - Risotto, Polenta and Mashed Potatoes", url: "http://freeculinaryschool.com/fcs-episode-4-basic...

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[ Tue, 08 Jul 2008 21:24:14 +0000 ]

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